Monster Cookies I Recipe -
Monster Cookies I Recipe

Monster Cookies I

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"A former student gave me this recipe. He made it for lab one day and everyone thought they were awesome. I've made them since and gotten similar reviews."

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Ingredients Edit and Save

Original recipe makes 7 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  2. Cream butter and peanut butter together. Add the sugars and stir until well mixed.
  3. Add eggs one at a time, then add vanilla.
  4. Mix oatmeal and baking soda separately, then stir into batter.
  5. Add chocolate chips last.
  6. Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2007

I have been using this recipe for 9 years!! I make these minor changes: margarine instead of butter, 4 cups quick oats/5 cups rolled oats, and a bag of M&Ms. Because it's such a huge batch, I make them only once a year--for my service anniversary at work. People anticipate them and they are gone in a flash! EVERYONE LOVES THEM!!

Most Helpful Critical Review
Aug 29, 2002

If you decide to make this cookie, use parchment paper.

Jul 12, 2005

My fmaily LOVES these cookies. I couldn't find "my" recipe for these and this one is even better. I did add a bag of M&M's -- that's what my old recipe called for and I had them on hand. I think the secret for these is to have a hot preheated oven and only bake for time suggested. This makes a crunchy on the outside but chewy on the inside cookie.

Oct 02, 2005

I had my doubts about these, not just because I was using tahini (sesame paste) instead of peanut butter, but also because the batter was extremely stiff, so much so that I actually had trouble stirring in the chocolate chips. But they were excellent - maybe the best cookies I've ever had! I made sure to take them out of the oven at the specified time, although they were only firm at the edges and still seemed underdone in the middle, and I also found that they were wonderfully crunchy on the outside and chewy on the inside. Just don't make too many at a time - you might find it hard to stop eating them!

Aug 20, 2008

This recipe is really good. If you make the cookies normal-size, it makes soooooo many. I've cut the recipe down to 1/6th before, and it still made 9 huge cookes. It literally could have made 4 dozen regular size cookies. So just be prepared. In my oven, I bake them just under 12 minutes, that keeps them more chewier instead of crispier. I definitely recommend this recipe. Also, I got huge compliments on these cookies. That's always nice.

Dec 18, 2007

I can't stop eating these! I substituted M&M's for the chocolate chips and they were perfect. Don't over-cook them - they just look under-done, but trust me, they're done! Great recipe!

Jul 01, 2010

I lost my recipe for these cookies and tried these. I only made a couple minor adjustments. I added 1c flour as others suggested. I increased the peanut butter to 3 cups and added M & Ms and Reeses Pieces. Used white chocolate chips, because that was all I had on hand. What a great recipe! The cookies held together well and were delicious. It made a huge batch, which was great, as we have a large family. Thanks!

Dec 18, 2008

I made 1/2 the recipe last week and they were a HUGE hit. The only thing I changed is that I added m& cookies NEED M&ms! ;) I am just about to start another batch...full this time!


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  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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